I'm growing three types of Calabrian chilies (or at least I think they are). One is round and two are long.

I planted the seeds about a month ago, and here is how they look today. All three look about the same. The two long varieties took about two and two and a half weeks to come up. The round took over three weeks. The temperature was cooler than it should have been, and I kept them outside anyway, so I'm sure that is why they took so long to germinate.

Probably not. I'd like to learn to duplicate the ones from Tutto Calabria.

Me too. That just reminded me of a cookbook I have "My Calabria" where they talk about preserving Sott' Oli (under oil). I believe foods are cooked in straight vinegar with salt then covered in oil. I'll check later, but it may be a good resource either way. Totally forgot I had that book-lol.

Me too. That just reminded me of a cookbook I have "My Calabria" where they talk about preserving Sott' Oli (under oil). I believe foods are cooked in straight vinegar with salt then covered in oil. I'll check later, but it may be a good resource either way. Totally forgot I had that book-lol.

More of a method-The vegetables are heavily salted and boiled in wine vinegar til tender. Drain really well, then cover completely with oil. Refrigerate.

Though used in Calabria for centuries, the book also says that this method of preservation is not addressed by the USDA in its literature on home preservation and a rep wouldnt comment on it. Also, USDA discourages keeping garlic under oil even with refrigeration.

More of a method-The vegetables are heavily salted and boiled in wine vinegar til tender. Drain really well, then cover completely with oil. Refrigerate.

Though used in Calabria for centuries, the book also says that this method of preservation is not addressed by the USDA in its literature on home preservation and a rep wouldnt comment on it. Also, USDA discourages keeping garlic under oil even with refrigeration.

Varies based on vegetable. Eggplant and zucchini 12 hrs, mushrooms 1 hr. there i s no recipe for peppers. Im not sure how much moisture will draw out of a chili though. I would think of it like a dry brine and go 2-4 hrs if it were me.

It does talk about adding vinegar to make a hot sauce. In any case, that's very different that what I have in mind for them. For one, I want whole peppers. Also, oil will be the main ingredient other than peppers.